Directions:
For the crust, pre heat oven to 350° F. Grease a 13"x9" Pyrex cake pan. Combine flour and sugar. Blend in butter and mix until texture is like coarse meal. Blend in 1 egg until mixture holds together. Press dough evenly into bottom and sides of greased pan. Bake 20 to 25 minutes until crust is golden brown. Cool completely.While the crust is cooling prepare the filling as follows. In a food processor (or blender) process Almonds, Sugar, Pistachios and Flour until nuts are ground very fine. Add butter and 1 egg and continue to process until mixture is smooth. Add remaining 2 eggs, Extracts and food coloring until blended completely.
After crust has cooled, spread jam over the crust evenly. Spoon filling over jam and spread gently to cover. Bake 30 to 35 minutes until filling is golden brown and firm in the center. Cool completely on wire rack.
Melt chocolate in sauce pan over low heat, constantly stirring to prevent burning. Spread chocolate over cooled cake. Refrigerate until chocolate sets. Cut into 1 1/4 to 1 1/2 inch squares. makes approximately 4 dozen.
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